New Polish Potatoes
Courtesy of epicurious 4 Servings • 10 Min. Prep Time • 6 Min. Cook TimeIngredients |
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For the Cucumber Salad: |
1/2 cucumber, peeled and chopped |
1/2 c. Greek kefir sour cream (or low-fat sour cream) |
juice of 1 lemon |
1/2 tsp. salt |
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For the Vegetable Medley: |
1 Tbsp. olive oil |
1 red onion, peeled and diced |
6 asparagus stalks, cut in 1/4-in. pieces |
1/2 c. fresh or frozen corn |
1/2 c. fresh or frozen peas |
1 beet - peeled, cooked, and cubed |
salt and pepper to taste |
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For the Potato Mixture: |
2 medium red-skin potatoes, cooked and cubed |
1/2 c. cooked quinoa |
2 slices Muenster cheese |
Directions:
1. Make the Cucumber Salad: In a medium bowl, mix the cucumber, sour cream, lemon juice, and salt together. Set aside.
2. Make the Vegetable Medley: In a large sauté pan, warm the oil over moderate heat. Add the onion and cook until soft, about 4 minutes. Add the asparagus, corn, and peas and cook for 2 minutes. Add the beet, season with salt and pepper to taste, and set aside.
3. Make the Potato Mixture: In a large microwavable bowl, combine the potatoes and quinoa and top with the cheese. Microwave for 45 seconds on high, until hot and bubbly. Add 1/2 cup of the cucumber salad, using more to taste, and the vegetables, gently stir, and serve.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Andrew Chardack, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com